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Some Aspects of Omega-3 Fatty Acids from Different Foods

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Abstract

The most widely available omega-3 fatty acid in common diets comes from plants. Omega-3 linolenic acid has to be converted to docosahexaenoic acid to exert its essential role as a constituent of neural membranes. This paper will attempt to describe some dietary sources of omega-3 linolenic acid, its likelihood of conversion and an example of metabolic control with linolenic acid contrasted with marine omega-3 fatty acids.

Keywords

  • Linolenic Acid
  • Essential Fatty Acid
  • Docosahexaenoic Acid
  • Eicosapentaenoic Acid
  • Domoic Acid

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© 1989 Springer Science+Business Media New York

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Beare-Rogers, J.L. (1989). Some Aspects of Omega-3 Fatty Acids from Different Foods. In: Galli, C., Simopoulos, A.P. (eds) Dietary ω3 and ω6 Fatty Acids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2043-3_3

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  • DOI: https://doi.org/10.1007/978-1-4757-2043-3_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-2045-7

  • Online ISBN: 978-1-4757-2043-3

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